Sidra
Unfortunately, limited information is available about Sidra, but it is believed that the variety originated from the Pichincha province in Ecuador. Some experts have claimed that Sidra was first created by Nestle's coffee breeding facility in the region, through the hybridization of Ethiopian and Bourbon varieties. It has been reported that Don Olger Rogel was the first to introduce Sidra, along with Typica Mejorada, to the coffee industry in Ecuador. Although the facility is no longer operational, it is believed that Sidra was one of the "unreleased" varieties developed by Nestlé. Initially, Sidra was believed to be a cross between Typica and Bourbon - two highly regarded varieties that many modern coffee plants can trace their origins back to. Despite its genetic ties to Ethiopia, Sidra is primarily grown in South America, particularly in Ecuador and Colombia. This variety is typically cultivated at elevations between 1,650 and 1,800 meters above sea level 

Sidra Coffee Variety Natural Process Details

1. the cherries are picked at optimal maturity stage, with brix degrees ranging between 21 - 24° C.
then they are oxidised for 12 hours at maximum temperature of 25 ° C

2. The cherries undergo an anaerobic process in a bag or plastic tank for 50 hours at temperature of 16-18°C, then placed into to an open tank for a second oxidation stage during 20 hours, at a maximum temperature 42°C.

3. The cherries are then placed in bags calibrated at 50kg each for a second anaerobic process for 30 hours at temperatures ranging from 16-20°C.

4. The cherries are then placed in larger tanks to undergo a submerged fermentation in 45°C water mixed with coffee must (Juice or extract produced during the oxidation) from the previous harvest. The mix of water and must is recirculated for 18 hours

5. The cherries are then placed in a marquesina to start the drying process until reaching 18% moisture content. Then the cherries are removed, put in black plastic bags and stored for 60 hours in a dark room to rest.
6.Finally the cherries are then put back in the marquesinas to finish the drying process until reaching 11% moisture content.

Origin: Colombia
Farm: El Diviso
Region: Pitalito, Huila
Altitude: 1750 m.s.l.
Area : 14 ½ hectares
Shade: Native and fruit trees

Actors involved in the coffee supply chain
Nestor Lasso (El Diviso Farm) – CATA Exports - Lucky Cat - YOU 🫵🏼